here and there

Friday, October 21, 2016

Jalapeno Poppers ready for the freezer

In talking to my brother who is a certified Organic farmer in Northern Manitoba about the bumper crop of Jalapeño peppers and how hot they were, it reminded me to make Jalapeño Popper.  These appetizers freeze well and such a crowd pleaser. 

Thinly slice onions and sauté in olive oil until caramelized.  Adding a splash of vinegar and water to the onions and slowly cooking the onion covered to caramelize the onions quickly. 

Cream 8 oz cream cheese.
add the caramelized onions

Sauté ground meat like pork or chicken

Add to cream cheese mixture
And yes, do wear gloves to slice the half the Jalapeños and remove the seeds. 

I have seen bacon wrapped around the popper, but this is just as delicious.

The appetizers are frozen on a tray and then repacked to freezer longer.  

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